BM48271 Rev2 18/7/07 16:32 Page 33
12Why didn't the bread rise? The yeast could be bad, past itÕs sell by date or possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop.
13Why can't the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed?
The maximum length of delay is 13 hours including the total cycle time. For example, Setting 1 (basic small) has a cycle time of 3:20. This start is delayed by a maximum of 9:40. The minimum length of delay for each setting is 10 minutes. The delay clock increases and decreases in increments of 10 minutes.
14How do I know when to add raisins, nuts, etc. to the bread? There is a beeper tone to signal that you may add raisins, nuts, etc. during the second kneading cycle. Note: See ÔBaking cycle timesÕ chart for ÔAdd nuts & raisinsÕ time.
In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough.
15How come my bread comes out too moist? What can I do? Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may have the same effect. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly.
19Is it important for ingredients to be at room temperature before adding them to the baking pan? Yes, even when the delay timer is being used. (Water must be between 21¡C and 28¡C).
20Why do the loaves vary in height and weight? The whole wheat/wholewheat breads are always shorter. Am I doing something wrong?
No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they donÕt rise as much during the bread making process. This is also true for bread containing fruit, nuts, oats and bran.
21Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the flour. This is especially important when the delay timer is being used.
22Why is there a large hole in the base of the bread?
This hole has been created by the kneading blade. Sometimes this hole is larger than normal. This is because the dough has rested to the side of the blade after the second kneading cycle - normal with bread makers. You could position the dough evenly in the base of the pan.
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